The festival will continue till Sept 29.
With nine varieties of both veg and non-veg kebabs, the standalone specialty of the menu which would allure the customers to its way are some of its own inventions like the Jaituni Jhinga, Saundhi Aloo, Nariyal aur dhania seekh kebab and some more.
M. Barid Baran Sau, Executive Chef at the Shovrani said that the concept had been intended to make their kebabs known to the people before the commencement of the rooftop barbeque of kebabs during the winter months.
The uniqueness of this particular restaurant, he said, lies in the fact that the visitors might find the Chef cooking on the induction table and have hot cooked food landing on their plates if they wish to.
The menu showcases five varieties like chicken, mutton, fish, tandoori breads and veg items of kebabs.
When asked for the chef's preference, Sau's pick of day was Chapli Kebabs and Galauti Kebabs - both mutton delicacies - one, a lightly spiced kebab cooked in grilled plate, and the other is a shallow fried and made of ground meat.
--IBNS (Posted on 19-09-2013)